Tuesday, January 1, 2013

Hard to believe that 2013 is now upon us! I wish you all the best in looking forward to this new year! I didn't post earlier as we always do the same every year for New Year's Eve, surf and turf. I made Montreal grilled porterhouse steaks and lemon butter diver scallops with baked red taters, Parmesan green beans and coleslaw. New Year's Day is always pork and sauerkraut with mashed taters, and dumplings. For that recipe, refer back to

We are having a cold snap with single digit temps here in NEPA (Northeastern PA), so hearty comfort food is a must. Here is a great easy slow cooker recipe that is absolutely delicious and that really takes the chill out of the air for you. An added bonus is that your house will smell divine all day long!

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper.

In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

WELCOME!

I love to cook. While only an amateur on the fine dining front, I certainly appreciate excellent food of all kinds. Living in this region, I am fortunate enough to have grown and been exposed to a variety of ethnic flavors from Polish, German, Jewish, Irish and Italian influences. The area is rural with a population rich in these backgrounds, having come here for farming and mining as it is also by the Coal Region. Bordering the farming valleys and the Coal Region is PA Dutch Country. (This food and background is not Dutch, but German.) This makes for an interesting fusion, rustic and layered with flavors. Due to the prolific fresh produce, products, and many fresh proteins, flavors pop due to their kaleidoscope of flavor with the changing seasons. Rural and ethnic festivals that really celebrate food are also a major part of my life here. I plan to share from these and family recipes as well, also sharing my favorite places along the way. My friends often tease that they like to travel with me because they know they will eat and drink well!